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Broth with scrambled eggs and cheese

Clear Broth with Egg-and-Cheese Bites

A restorative broth that's quick to fill you up! This is an unusual little recipe that takes hardly any time. If you already have some broth on hand, the whole thing comes together in about twenty minutes. Some people I know make a version using bouillon cubes, which works fine too. It's a bit like our dumpling soup, but the flavor is different here, because the egg-and-flour mixture is fried rather than boiled.

Milada

Recipe author

Composition / ingredients

Servings:

Broth (clear meat broth)

Egg whites (raw)

Hard cheese

Wheat flour

Nutmeg

0.25

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 4 g

Fats 38 % 3 g

Carbohydrates 13 % 1 g

48 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 25 min

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Whisk the raw egg whites to a light foam, then add the flour in a thin stream while you keep whisking. Stir in the grated cheese, nutmeg, and salt to taste. Heat a skillet, dust it with a little flour, and gently spread the mixture across it. Set it over the heat and wait until the egg and cheese firm up enough to be sliced. Take it off the heat, let it cool, and cut it into pretty shapes — cubes, diamonds, rounds, or whatever you like (cookie cutters work great here). Kids especially love this kind of thing. Drop a few shapes into each bowl and pour the hot broth over them. Let it sit in the bowl for about three minutes, then serve.